Butternut Squash Soup Recipe

Looking for an easy Butternut Squash Soup recipe? Learn how to make Butternut Squash Soup using healthy ingredients.


Submitted by cjwermig

Makes 8 servings



Delicious cold weather soup with a little kick! (each serving size is VERY large as we eat this as a main dish in winter...I also freeze 3/4 of the recipe in large glass jugs for later enjoyment... adjust accordingly)

Recipe Ingredients for Butternut Squash Soup

1 tbsp olive oil
3 pound butternut squash - peeled, seeded, cubed & roasted
1 tablespoon olive oil
1 onion, diced
2 tablespoons grated fresh ginger
1 jalapeno pepper (optional)
4 cloves garlic
6 stalks celery
6 carrots
4 mushrooms
4 cups vegetable broth
1 Granny Smith apple - peeled, cored, and cubed
2 teaspoons curry powder
1 tsp ground cumin
1 tsp ground allspice
1 salt and black pepper to taste
1 cup fresh cilantro
1 nutmeg to taste

Recipe Directions for Butternut Squash Soup

  1. Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes. (This step can be done ahead of time, or use the time to chop and prep the remaining ingredients.)

  2. Place the onion, ginger, jalapeno, garlic, celery, carrots, mushrooms, curry powder, and salt and pepper in a Dutch oven; cook in 1 tbsp olive oil until the carrots and celery are soft. Mix in the apples and cook another 5 minutes. Pour 1 cup vegetable broth over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the cooked squash and 2 cups vegetable stock; simmer over medium-low heat for about 20 minutes. (Add additional cup of vegetable stock to reach desired consistency.)

  3. Puree the soup in small batches in a blender, adding a handful of cilantro to each batch. Stir the nutmeg into the soup and serve.

Categories

Vegetables, Side Dish, Soup, American, American-Southern, Indian, Mexican, Boil, Puree, Roast, Simmer, Vegetarian

Nutrition Facts
Serving Size 405.1g
Amount Per Serving
Calories
177
Calories from Fat
42
% Daily Value*
Total Fat
4.7g
7%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
434mg
18%
Potassium
1008mg
29%
Total Carbohydrates
32.1g
11%
Dietary Fiber
6.3g
25%
Sugars
9.8g
Protein
5.5g
Vitamin A 519% Vitamin C 72%
Calcium 12% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in niacin
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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